Red Beans & Rice (Pressure Cooker)

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

This is a flavorful, spicy recipe. Not sure how authentic it is, but it's delicious! I created this scaled down recipe because I live alone, and it's nice to not have to make 10 servings. I like it with less liquid like this, just enough to create a sort of spicy "gravy". You can use more depending on what consistency you like. Try serving it with a cool cucumber/onion salad.

Ingredients Nutrition

Directions

  1. Warm the oil and fat in the pressure cooker over medium heat.
  2. Add the onion, pepper, and celery with a big pinch of salt, and sauté for 5 minutes, until the veggies are soft.
  3. Add the garlic, sauté for 2 minutes. Don't let it burn!
  4. Mix the spices together.
  5. Add the spices to the pressure cooker, and stir everything around.
  6. Add the ham stock, beans and bay leaves, and bring to a boil.
  7. Lock on the lid, and bring to pressure over high heat.
  8. Turn the heat down to medium, and cook at pressure for 20 minutes.
  9. Remove from the heat and let the pressure drop.
  10. Meanwhile, brown the andouille on all sides in a skillet, and cut into chunks.
  11. Once the pressure has dropped, add the sausage, lock the lid back on, and bring back to pressure.
  12. Cook at pressure for 10 minutes.
  13. Remove from the heat, let the pressure drop.
  14. Serve over white rice, garnished with the green onions or parsley, and hot sauce, if desired.
Most Helpful

While I did not follow the recipe ingredients exactly (no bell pepper and used celery flakes instead of celery)... I think the instructions for this recipe provides a great foundation for cooking red beans, especially the timing for the pressure cooker! What sausage and spices you use are a matter of personal taste.

hargraver November 19, 2010

Great flavor, we used ham instead of sausage; added an extra 10 minutes to finish beans, then smashed a few beans to thicken sauce and set on sautee for 5 minutes

kdm.campdavis March 31, 2015